Sesame Chili Oil Wonton Soup Recipe

Prep: 10 mins – Cook: 15 mins – Total: 25 mins


  • 3 tablespoons sesame oil or extra virgin olive oil
  • 4 baby bok choy, halved, or 1 bunch kale
  • 2 medium shallots, chopped
  • 1 cup sliced shiitake mushrooms
  • 2 cloves garlic, minced or grated
  • 1 inch fresh ginger, peeled and grated
  • 6 cups low sodium chicken or vegetable broth
  • 3 tablespoons low-sodium soy sauce or tamari
  • 2 tablespoons rice vinegar
  • 20-30 fresh or frozen wontons/dumplings, or potstickers (they all work!)
  • green onions and toasted sesame seeds, for serving

Chili Oil 

  • 1/4 cup toasted sesame oil
  • 1-2 teaspoon crushed red pepper flakes
  • 1 teaspoon low-sodium soy sauce or tamari
  • 1 teaspoon balsamic vinegar


  • Heat 2 tablespoons oil in a large Dutch oven over medium-high heat. Add the bok choy and cook 3-4 minutes until charred on the edges. Transfer to a plate.
  • To the same Dutch oven, add 1 tablespoon oil, the mushrooms, shallots, garlic, and ginger. Cook 3-5 minutes, until fragrant. Stir in the broth and bring to a boil over high heat. Add the wontons and cook until they float, 2-3 minutes. Stir in the bok choy, soy sauce, and rice vinegar. Remove from the heat.
  • To make the chili oil: combine everything in a small bowl.
  • Divide the bok choy between bowls, then ladle the soup over. Top each bowl with green onions. Serve the chili oil on the side.

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